Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve, peel and thinly slice the onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

Peel and grate the garlic (or use a garlic press). 

While everything cooks, heat the olive oil for the sauce (see pantry for amount) in a large frying pan on medium heat. 

Once hot, add the onion and pepper and season with salt and pepper. Fry until soft and sweet, 8-10 mins. 

Stir in the chilli flakes (add less if you'd prefer things milder) and garlic. Cook for 2-3 mins.

Add the red wine vinegar and allow it to bubble away until evaporated, 1 min.

Stir the tomato puree and smoked paprika into the pan. Cook until fragrant, 1 min.

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Pour in the water for the sauce (see pantry for amount) and bring to the boil. Stir in the prawns, sugar for the sauce (see pantry for amount) and red wine stock paste. 

Cook until the sauce has thickened and the prawns are cooked, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. 

Stir the peas into the pan and heat through, 1 min.

Taste and season with more salt, pepper or sugar if needed.

Add a splash of water if it's a little too thick.

Fluff up the rice with a fork and share between your bowls. 

Top with the pil pil prawns, spooning over all of the sauce from the pan.